Balsamic Braised Pork Shoulder with Parmesan Polenta and Roasted Asparagus

Preheat oven to 325°F (165°C).

Cut the pork shoulder into 4 equal pieces. Pat dry with paper towels and season generously with salt and pepper on all sides.

Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering.

Sear the pork pieces for 3-4 minutes per side until deeply browned, working in batches if necessary to avoid overcrowding. Transfer to a plate.

Reduce heat to medium. Dice the onion and carrots. Add to the Dutch oven and cook for 5 minutes until softened, scraping up some of the fond as they release moisture.

Mince 4 garlic cloves and add to the vegetables. Cook for 1 minute until fragrant.

Add 2 tablespoons tomato paste and cook, stirring constantly, for 2 minutes until it darkens slightly.

Pour in 1/3 cup balsamic vinegar to deglaze the pan, scraping up all the browned bits with a wooden spoon. Let it reduce by half, about 2 minutes.

Add 1 cup beef broth, 1 teaspoon dried oregano, and 2 bay leaves. Bring to a simmer.

Return the pork to the Dutch oven, nestling it among the vegetables. The liquid should come about halfway up the sides of the meat.

Cover tightly and transfer to the oven. Braise for 45 minutes until the pork is fork-tender.

While the pork braises, trim the woody ends from the asparagus. Place on a baking sheet and toss with 1 tablespoon olive oil, salt, and pepper.

Zest the lemon and set aside. Cut the lemon in half.

When the pork has about 15 minutes left, bring 4 cups of water to a boil in a medium saucepan. Add 1 teaspoon salt.

Slowly whisk in 1 cup polenta in a steady stream. Reduce heat to low and cook, whisking frequently, for 15 minutes until thickened.

Remove the pork from the oven and transfer to a cutting board. Tent with foil to keep warm.

Place the asparagus in the oven and roast for 12 minutes until tender and slightly charred.

Remove bay leaves from the braising liquid. Using an immersion blender (or carefully transfer to a standard blender), puree the vegetables and liquid until smooth. Return to heat and simmer for 5 minutes to reduce slightly.

Finish the polenta by stirring in 2 tablespoons butter, 1/2 cup grated parmesan, and pepper to taste. Cover to keep warm.

Remove asparagus from the oven and squeeze juice from half the lemon over the spears. Sprinkle with lemon zest.

Slice the pork against the grain into 1/2-inch thick slices.

Serve the sliced pork over the polenta, spoon the balsamic sauce over the top, and arrange the asparagus alongside.